Winter Beef Stew

Name: Winter Beef Stew
Ingredients: 1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces; 1 cup chopped onion; 2 teaspoons canola oil; 2 garlic cloves, minced; 1-1/2 pounds small red potatoes, cut into chunks; 3 medium carrots, cut into 1-inch pieces; 2 medium onions, quartered; 1/2 pound fresh mushrooms, halved; 1 can (14-1/2 ounces) reduced-sodium beef broth; 1 cup unsweetened apple juice; 1/4 cup tomato paste; 1/2 cup minced fresh parsley; 2 bay leaves; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1 bacon strip, cooked and crumbled

17 ingredients

3 steps

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1-1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strip, cooked and crumbled

Directions

1

In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms.
2

In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat.
3

Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.